Event Captain


Essential Duties and Responsibilities: (List the primary duties and responsibilities that are a critical part of this job. For each major responsibility, indicate the estimated percentage of time spent.) 1. Event Production (50%) • Understand Banquet Event Order and know how to complete a set-up and break down • Thorough knowledge of event menu and the ability to explain the major ingredients and preparation methods for each item served • Provides leadership to the staff in the absence of the Event Manager • Assist in ensuring proper use, storage and maintenance of event equipment • Communicates any areas of need, problems, and concerns from guests to the Event Manager • Assists in coordination of breaks for Event Staff • Set-up and break down events, including movement of banquet tables, chairs, umbrellas, event equipment to several different event locations across property • Greet guests warmly and serve guests with a high level of attentiveness. Strives to exceed goals and expectations 2. Event Service (50%) • Provide exemplary guest experience through proper dining service etiquette, delivering items, fulfilling customer. needs, removing and replenishing courses, refilling beverages. • Ability to quickly learn new event menu items and can display confidence in communicating menu to guests. • Work well in an active and fast-paced environment. • Multi-task to complete all event preparation in a timely, accurate manner. • Pro-active and persistent in completing existing tasks and pursuing new assignments. • Clear communication and cooperation in teamwork, while maintaining the company’s standard for excellence. • Performing basic cleaning tasks as needed or directed by Event Manager to maintain a clean work environment and uphold all Health and Safety Regulations. • Ensure compliance with all departmental and company policies and procedures. • Ensure all closing duties for staff are completed before staff clock out. • Perform any other related duties as may be required. Supervisory Responsibilities: (List the types of jobs that report to this position and the estimated # of incumbents.) On Call Servers (10) Job Requirements: (Please indicate the minimum required.) Education/Experience: • High school diploma or general education degree or six months of prior experience and/or training. • Catering/Banquet Lead Experience preferred. Knowledge, Skills & Abilities: • Ability to perform basic mathematical calculations. • Ability to clearly communicate in English. • Knowledge of food and wine helpful. • Comparable banquet service background and experience helpful. Physical Demands: N (Not Applicable) - Activity is not applicable to this occupation O (Occasionally) - Occupation requires this activity up to 33% of the time (0-2.5+hrs/day) F (Frequently) - Occupation requires this activity from 33% - 66% of the time (2.5-5.5+ hrs/day) C (Constantly) - Occupation requires this activity more than 66% of the time (5.5+ hrs/day) Stand – F, Walk – F, Sit – O, Handling/Fingering – F, Reaching Outward – O, Reaching Above Shoulder – O, Climb – N, Crawl – N, Squat or Kneel –N, Bend – O, Working at the computer - O Lift/Carry 10 lbs or Less, O 11 – 20 lbs, O 21 – 50 lbs, O 51 – 100 lbs, N Over 100 lbs, N Push/Pull 12 lbs or Less, O 13-25 lbs, O 26-40 lbs, O 41-100 lbs, N Other Physical Requirements Vision (Near, Distance) Sense of Sound (i.e. Machinery/tractor sounds) Sense of Touch Ability to wear Personal Protective Equipment (PPE) (Steel toe boots, safety glasses) Work Environment: Indoors office and event space and outdoor locations, occasionally exposed to inclement weather. Other: (Includes licenses, certificates, age, etc.) Responsible Beverage Service certification California Food Handlers Certification



1991 St Helena Highway
Rutherford, California 94573
United States